Venison in Sherry with Cabrales Cheese

15 150 608
Ingredients Minutes Calories
Prep Cook Servings
15 min 2 h 15 min 4
Venison in Sherry with Cabrales Cheese
Health Rating


1 cup Beef broth (stock)
1/2 cup crumbled Blue cheese (gorgonzola) (or roquefort)
1 medium Carrots
1 large stalk(s) Celery
3 tbsp Cream, half and half, 10% M.F.
1 kg Game meat, deer (venison), raw (cut into 2 1/2 cm cubes)
12 clove(s) Garlic (roughly chopped)
1 medium leek(s) Leek (use white portion only)
2 tbsp Marjoram (chopped)
2 tbsp Olive oil
100 gm Pork, cured, ham, whole, lean, roasted (diced)
1 medium Red onion
1 cup Sherry, sweet (plus 1 tbsp)
3 sprig Thyme, fresh (chopped)
2 tbsp Tomato paste, canned


Place the venison in a bowl, pour over the sherry and toss to combine. Cover and marinate in the refrigerator for 24 hours; stir occasionally.

Heat oven to 350 degrees F (180 degrees c). Drain venison, reserving marinade. Cut carrot, leek, celery and onion into 1 cm (1/2 inch) dice.

Put the olive oil in a heavy-based flame-proof casserole over medium heat. Add the diced vegetables, garlic and cured ham. Stir for 5 minutes or until softened. Reduce heat to medium-high and add drained venison and stir for about 2 minutes until sealed and light brown in colour.

Add the reserved marinade, tomato paste, beef stock and herbs. Cover and place in oven for 2 hours, stirring occasionally until the venison is tender and the sauce reduced and thickened.

Meanwhile, place the cheese into a bowl with 1 tablespoon of the cream and mash together well. In a small saucepan over low heat, combine the remaining cream and sherry. When warm, stir in the cheese until melted and smooth.

Remove venison from oven. Serve drizzled with cheese mixture.

Nutrition Facts

Per Portion

Calories 608
Calories from fat 189
Calories from saturated fat 72
Total Fat 21.0 g
Saturated Fat 8.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 9.1 g
Cholesterol 243 mg
Sodium 1016 mg
Potassium 1286 mg
Total Carbohydrate 20.7 g
Dietary Fiber 2.9 g
Sugars 10.7 g
Protein 71 g

Dietary servings

Per Portion

Meat 3.7
Milk Alternative 0.4
Vegetables 1.5

Energy sources